Quote from: emin-j on February 03, 2013, 09:01 PM
I only prepare as much G/G as I am going to use at the time,storing g/g puree doesn't seem a good idea if you read this section taken from a link posted by DalPuri.
Takeaways would get through a massive amount of g/g so storage probably wouldn't be an issue.
Garlic Botulism
http://www.motherearthnews.com/real-food/cooking-with-garlic-ze0z1211zgar.aspx?page=9#ixzz2Js5gCwSj
You may well be wise to err on the side of caution, EJ, but thankfully botulism is extremely rare.
Despite all those tubs of g/g paste festering in the kitchens and fridges of the UK's 12,000 BIRs,
"between 1980 and 2010 there were 33 recorded cases of food-borne botulism in England and Wales.
Twenty-six of these were linked to a single outbreak in 1989 that was caused by contaminated hazelnut yoghurt." http://www.nhs.uk/conditions/Botulism/Pages/Introduction.aspx That's an incredibly small number over a 20-year period in a country with a population of 60 million plus.
As with any food-based health risk, we need to be aware and, of course, we need to take all the precautions we think are necessary.
But this is one I'm not worried about personally.
Let's face it. If there are any killer bacteria out there that can survive being chucked into smoking hot oil and then cooked on high heat in a curry sauce for 8-10 minutes, then we're all in serious trouble!
Topic: BIR Garlic and Ginger paste video. ( 15,724 )
